I’m going the lazy route. I’m going to sear it first then throw it in a dutch oven with some cranberries and some OJ.
Not sure what the best temp is. 325 for 3 - 4 hours?
Use a meat thermometer and pull it when it hits 150.
Moving over to CS for you.
Too soon, IMHO. More like 190, but definitely not over 200.
Thanks Idle.
What about the temp though? Does 325 sound about right?
190? That’s *way *too high. The USDA changed its recommendation a while back, and now specifies 145 for medium rare.
I agree with silenus; use a meat thermometer and cook it until it’s ‘done’. I’d cook it at 375 degrees, but I really have no idea how long it will take.
Then you can make a nice pair of shoes with the leftovers 
Pull at 150, tent with foil and let rest for half an hour.
DONT CUT IT FOR HALF AN HOUR!!!
For pork loin? No. 145-150 at the most. I pull at 145. Shoulder, sure, I go to 190. Pork loin, hell no.
I have to wait a half hour? That’s torture! 
Thanks.
Totally worth the wait, all the juices redistribute instead of running in streams on your platter like tears.
You can do 10-15 minutes. You’ll be fine.
Definitely pull at 150. Carryover will take it to about 160ish when you let it rest. You must let it rest. It will be very overdone at 190.
As for cooking temp, the lower it is, the more even your roast will be. I would do 300-325 until it gets to about 140-145, and then sear over a hot cast iron pan for about two minutes a side (I know it’s a round piece, so I’m assuming four sides here) to get a nice crust on it.
Missed the part about it being a loin :smack:. I was thinking of pork shoulder.
Okay, I just didn’t read the whole thing, okay?
And shoulder can go either way, depending on what you’re doing with it, although I almost always take it to the pulling stage.
Consider brining it first. Brining makes cooking a pork loin much more forgiving. I use this simple recipe as a start. Keep or skip the maple syrup, and add whatever spices you’d like:
Thanks guys, that was good. My sauce came out a little thinner than I would have liked, but the pork loin itself was really good.
I pulled at at 150 and by the time I got around to eating it 20min later, it was at 155 (weird).
That’s about right. Carryover heat will take it up another 5 degrees or so.
The amount of carryover heat depends a lot on the size of the cut. I always plan on an extra 5 degrees after I remove it from the oven. Large cuts of meat can add 10. It has to do with the fact that you’re measuring the very center; the outer portions of meat are actually warmer than what the thermometer measures.
So if you want to end up at 150, you pull it at 145.